HOUSE OF PHO

High Priority - Non-food grade paper/paper towel used as liner for food container./used for prep vegetables, cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over butter, cook line reach in cooler. Raw fish stored over ready to eat fish sauce, glass reach in cooler. Raw beef stored over cut onions, walk in cooler. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./steamed noodles 93F, holding for less than 4 hours/recommended time as a public health control/form emailed.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./by ice machine.

Basic - Bowl or other container with no handle used to dispense food./tea scoop with no handle.

Basic - Ice scoop handle in contact with ice./ice bin, kitchen entrance. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ice scoop/water at 113F. Repeat Violation

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees./by ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood filters.

Basic - Plumbing system in disrepair./No hot and cold running water at hand sink/by ice machine.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) raw shrimp behind cooked sliced chicken on cook line sandwich top cooler. 2)raw fish fillets over sliced jalapeños in double door reach in cooler on server line. 3) raw cut beef over peeled onions in walk in cooler. - From follow-up inspection 2024-08-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment rust located on all under all table shelves. - From follow-up inspection 2024-08-28: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in the kitchen. - From follow-up inspection 2024-08-28: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On the cook line - From follow-up inspection 2024-08-28: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal keys on shelve next to clean equipment next to cook line. - From follow-up inspection 2024-08-28: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor in walk in freezer. - From follow-up inspection 2024-08-28: Time Extended

Basic - - From initial inspection : Basic - Light not functioning above the oven range. - From follow-up inspection 2024-08-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. -Waitstation Warning - From follow-up inspection 2024-04-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. -beef ,chicken in curry Warning - From follow-up inspection 2024-04-23: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher touched dirty dishes then unloaded clean dishes without washing his hands Educated Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw sliced beef over cases of unwashed green onions in walk in cooler Corrected On-Site

High Priority - Vacuum breaker missing at four way splitter added to mop sink faucet as only one has vacuum breaker and hose is not hooked up to that one

Intermediate - Handwash sink not accessible for employee use at all times. 1) cooks line filled with ice and a sponge 2) dish room- knife stone 3) outside of walk in freezer kitchen utensils Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in the walk in cooler Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. 1)In ice chest in side room 2) double door reach in in side room in a suave Bain Marie Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above bar and in dining room

Basic - Clean silverware not stored inverted or in a protected manner in table across from cooks line Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket over prep table Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees working the line

Basic - Food stored on floor. 1)Buckets of sauces on floor in walk in cooler 2) cases of oil in dry stock room Repeat Violation

Basic - Ice buildup in walk-in freezer 1) small kitchen under condenser 2) large dry stock room around fan covers

Basic - In-use tongs stored on equipment door handle between uses. Wok station. Corrected On-Site

Basic - Under prep shelves with rust that has pitted the surface in dish room

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./steamed chicken 44F, less than 4 hours/put into smaller containers to cool. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./milk at bar reach in cooler.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strip not available.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin./ Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food./used bowl to scoop/salt and sugar container/cook line storage shelf/ Corrected On-Site

Basic - Food stored on floor./containers of sauces on walk in freeze floor. Repeat Violation

Basic - Ice scoop handle in contact with ice./bar ice bin/ Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop in 78F water/ Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name./salt container/cook line storage shelf.

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2023-02-20: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. In walk-in freezer - From follow-up inspection 2023-02-20: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2023-02-20: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm

High Priority - Raw animal food stored over or with unwashed produce. 1) raw beef and chicken over lettuce in walk in cooler 2) raw whole shell eggs over onions in walk In cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food on table top reach in cooler on the cooks line. Raw shrimp and calamari behind cooked sliced chicken. Corrected On-Site

High Priority - Vacuum breaker missing at splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times outside of walk in freezer. Corrected On-Site

Intermediate - No soap provided at handwash sink in dish room and on the cooks line. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several pans in the walk in cooler and reach in coolers. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured by the ice machine

Basic - Clean utensils not stored inverted or in a protected manner. Server station.

Basic - Current Hotel and Restaurant license not displayed. 4-1-22 expired license posted Printed off OnBase for operator and they hung it up. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout the prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1)Cell phone on table on prep area 2) Keys on shelf on the cooks line. Repeat Violation

Basic - Food stored on floor. Buckets of sauce on floor, in walk in cooler and walk in freezer. Repeat Violation

Basic - Hole in or other damage to wall by the ice machine.

Basic - Interior of microwave has accumulation of black substance/grease/food debris in server station. Repeat Violation

Basic - Light not functioning 1) one over the walk in freezer. 2) one on the cooks line dood system over the grill.

Basic - No handwashing sign provided a hand sink used by food employees. Hand wash sink outside of the walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in the walk in cooler. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Salt on prep table outside of walk in cooler.

High Priority - Container of medicine improperly stored next to single service items in the kitchen Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw whole shell eggs in the walk in cooler. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at the mop sink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards next to walk in freezers soiled

Intermediate - Handwash sink not accessible for employee use at all times. Knife stone on the hand sink by the dish washer. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler and reach in coolers.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at the hand sink on the cooks line and was 83°F, operator turned on and then was 107°F. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Clean silverware not stored inverted or in a protected manner on the server line across from the cooks line. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on prep table by dish machine, and on table by the side station. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on the server line. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor in the walk in freezer. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses on the ice machine Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddles in water by rice cooker on cooks line 83°F Placed hot water in container and was 158°F. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler soiled.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados over sauce in the Reach in cooler at the side station Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind the cooking equipment in the kitchen.